Name: Banana Bushwacker
Total time: 10 min
Yield: Makes 2 cocktails
Ingredients: 2 cups ice; 3 ounces dark rum; 3 ounces Bailey's Irish Cream; 1½ ounces dark crème de cacao; 1½ ounces banana liqueur; 4 ounces heavy cream; 2 ounces cream of coconut; ⅛ teaspoon table salt

Why This Recipe Works

We brought a new twist to this frosty cocktail and its chocolaty piña colada flavors. For our version, we swap out the traditional coffee liqueur for Irish cream, amplifying the drink’s lush consistency, and add banana liqueur, which matches the tropical notes of cream of coconut and rum while also hinting at an old-fashioned banana split. Just ⅛ teaspoon of salt brings all the flavors into focus.

Before You Begin

You can substitute half-and-half for the heavy cream, if desired. We developed this recipe using Coco López brand cream of coconut, which is often found in the soda and drink-mix aisle of the grocery store. We like garnishing these with whipped cream, slices of fresh banana, and/or maraschino cherries.

Instructions

Process 2 cups ice, 3 ounces dark rum, 3 ounces Irish cream liqueur, 1½ ounces dark crème de cacao, 1½ ounces banana liqueur, 4 ounces heavy cream, 2 ounces cream of coconut, and ⅛ teaspoon table salt in blender until smooth, about 1 minute, scraping down sides of blender jar as needed. Pour into chilled old-fashioned or small hurricane glasses. Serve.